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WO/2001/004276A1 |
A purified cold-active beta galactosidase enzyme specific for lactose, having a stable enzymatic activity at a temperature down to below 8°C.
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WO/2000/072692A1 |
The present invention relates to a method and a system for concentration of a liquid product said liquid product comprising crystallizable components, comprising the steps of heating the liquid product having a dry solid contentof at lea...
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WO/2000/048474A1 |
The invention relates to milk replacer compositions comprising: from 1-20 parts by weight of vegetable protein concentrate or isolate; and from 8-20 parts by weight of a carbohydrate source comprising 10-90% processed starch and 90-10% m...
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WO/2000/048473A1 |
The invention relates to a method for preparing a concentrate of denatured whey protein aggregate preferably having a mean aggregate size (median) of between 1 and 4 $g(m)m. Said method consists of the following steps: a) an aqueous solu...
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WO/2000/041572A1 |
Processes for producing fermented milk and milk serum whereby fermented milk and milk serum containing an ACEI peptide at a high content, which have high safety and are usable as drugs, funtional foods, health foods, etc., can be efficie...
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WO/2000/018251A1 |
The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of...
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WO/2000/018247A1 |
An artificially produced canine milk substitute composition is provided which contains, on a dry matter basis, from about 35 to 45 % by weight protein, from about 25 to 35 % by weight fat, and from about 10 to 25 % by weight carbohydrate...
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WO/2000/016637A1 |
A proces for producing a whey product with extended shelf life, involving defatting the whey byproduct of cheesemaking, pasteurizing the defatted whey the first time, adding an adjuvant to the pasteurized whey, optionally adjusting the p...
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WO/2000/006694A2 |
The present invention is related to a compound for the prevention and/or the treatment of allergy consisting of: at least one allergen antigenic determinant which is recognised by a B cell or an antibody secreted by a B cell of a non-ato...
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WO/1999/057988A1 |
The aim of the invention is to provide a method for the skimming of whey, resulting in better whey cream fat quality and allowing for automatic regulation of the concentration of cream. The raw whey is fed into a skimming separator (6) a...
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WO/1999/040798A1 |
The invention relates to a whey salt product, which is not bitter in taste, and which is characterized by containing 19 to 27 % potassium, 0.5 to 2 % calcium, 5 to 7 % sodium, 0.1 to 1 % magnesium, 17 to 37 % chloride and 0.5 to 3 % phos...
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WO/1998/053702A1 |
The invention concerns a simple ion-exchanging industrial process which consists in treating a liquid lactic raw material containing glycomacropeptide in the presence of a weak anionic resin to obtain an improved protein product useful i...
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WO/1998/048637A1 |
A regimen for calcium supplementation takes advantage of the discovery that a calcium supplement containing modified whey characterized by a calcium content of at least 3 %, protein content of from 10 to 20 %, and a phospholipid content ...
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WO/1998/031239A1 |
The application relates to a method for the selective hydrolysis of casein/caseinate in the presence of at least one further protein constituent other than casein/caseinate, the casein/caseinate and the at least one further protein const...
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WO/1998/031377A1 |
The invention relates to the use of whey and products released from microbial fermentation, for preparing a foodstuff or medicament for reducing the effect of radicals in humans or animals, in ageing and diseases and the side-effects of ...
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WO/1997/037547A1 |
This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substant...
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WO/1997/037548A1 |
This invention relates to a food ingredient, comprising a heat-set protein gel and a polysaccharide hydrocolloid which is present in an amount sufficient to influence the structure and texture of the gel, and a process for the preparatio...
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WO/1997/035486A1 |
A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacu...
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WO/1997/029204A1 |
Process for treating residual serum in the fabrication of cheese, thereby eliminating its contaminating power and obtaining L-lactic acid, characterized in that it comprises initially a fermentor with temperature and pH regulation for se...
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WO/1997/003574A1 |
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant ...
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WO/1996/033619A1 |
Compositions containing microcrystals of lactose which are useful as substitutes in food products for lipid components or as substitutes for milk-derived components. The compositions are particularly useful in the manufacture of dairy pr...
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WO/1996/023417A1 |
A process for extracting milk minerals from a whey product such as whey permeate or delactosed whey permeate is disclosed. The pH of the whey product is adjusted to a pH in the range of about 7.0 to 7.6. A phosphate compound is added to ...
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WO/1996/014124A1 |
A method of processing a cheese processing waste stream generated in a cheese-making process is described.
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WO/1995/034216A1 |
A process for fractionation of dairy whey is described which enables various whey constituents, in particular, alpha-lactalbumin and beta-lactoglobulin, to be recovered in substantially pure form. Lactose may also be recovered. The miner...
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WO/1995/022907A1 |
The invention relates to a method for isolating proteins from whey, wherein the whey or a concentrate thereof, a reagent which forms sulfite ions, and an oxidative compound are contacted in order to sulfitolyze and oxidize the whey prote...
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WO/1995/003706A1 |
Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria...
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WO/1993/025086A1 |
Described is a partly denaturized whey-protein product with a protein content of 65-95 % by wt. relative to the dry product, a protein-denaturization level of 55-80 % and a mean particle size in the range 30-60 $g(m)m, in particular 40-5...
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WO/1993/021781A1 |
High quality protein products are obtained from whey by subjecting whey to cross flow filtration in microfilter. The whey and retentate are brought to circulate in a circulation path on one side of the membrane area of the microfilter, w...
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WO/1992/020239A1 |
Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of fo...
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WO/1992/013464A1 |
Lactic leaven and its use in the preparation of a food supplement. The leaven is notably characterized by the presence in the polysaccaride matrix of the yeasts Candida pseudotropicalis and Pichia membranaefaciens and can be prepared fro...
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WO/1992/009207A1 |
The invention relates to the milk industry, in particular to the technology of processing the sour whey or the permeate. The aim of the invention consists in improving the quality of the dry product as well as in enlarging the field of i...
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WO/1992/003058A1 |
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, pre...
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WO/1992/000994A1 |
A milk product extract composiiton including a plurality of cell growth stimulating factors, extracted from milk product, in concentrated form; said factors having basic to approximately neutral isoelectric points. Cell culture compositi...
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WO/1991/017665A1 |
The present invention provides a proteinaceous, water-dispersible microparticulated denatured proteins which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character and which may replace all or part of the ...
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WO/1991/013553A1 |
L'invention se rapporte � un proc�d� de production de fromage dans lequel une pr�paration enzymatique comprenant une prot�ase sp�cifique est introduite dans le lait au cours du processus.
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WO/1989/001510A1 |
Process for producing a proteinic concentrate obtained from milk for use in cheese making, characterized by the fact that a culture is developed from a lactic medium with the aid of acid-forming bacteria, possibly enriched with proteins ...
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WO/1987/003785A1 |
A non-bitter, heat resistant easily water-soluble peptide product is produced from whey protein materials by eliminating therefrom casein and by enzymatically hydrolyzing the casein-free whey proteins and separating the hydrolyzate by ul...
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WO/1987/003786A1 |
A peptide preparation from hydrolysis of whey containing peptides with a molecular weight of up to 6,000 Dalton. Such a preparation is hypoallergenic and therefore useful in food products and stimulants, such as mother's milk substitutes...
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WO/1986/003942A1 |
Un proc�d� et un appareil de transformation de petit lait ou de filtrat liquide r�sultant d'un proc�d� de fabrication (20) de fromage en une poudre non agglutinante comprennent l'�vaporation � vide du petit lait liquide, en...
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WO/1985/004901A1 |
The cultivation of proprietary and genetically altered strains of Lactobacillus casei subspecies rhamnosus in the presence of Veilonella criceti in a medium containing a fermentable carbohydrate results in the production of propionate, a...
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WO/1985/001064A1 |
A process for the continuous fermentation of milk or whey products and by-products from which a substantial portion of the high molecular weight components has been removed comprising the steps of: (a) continuously introducing one or mor...
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WO/1984/001104A1 |
A method for treating dairy whey lactose permeate to form a microbiological culture medium which is useful itself and as a basic formulation for preparing a wide variety of microbiological culture media and a precipitate which is useful ...
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WO/1981/002242A1 |
A method for preparing an element-rich composition for use as supplement in biological or physiological systems, comprising subjecting fly ash to the influence of reactants capable of dissolving a plurality of the components of the fly a...
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JP7462983B2 |
The present disclosure relates to a composition for alleviating, preventing or treating sarcopenia, containing, as an active ingredient, a whey protein hydrolysate, obtained by performing, on whey protein, primary hydrolysis using a Baci...
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JP2024511136A |
The present invention relates to a method for processing a milk protein composition to obtain a lactose-enriched liquid composition, the method comprising an ultrafiltration step (ii) obtaining an ultrafiltrate and an ultrafiltrate reten...
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JP7445399B2 |
To provide a new whey protein material containing modified MP (microparticulated) whey having the functions of suppressing the syneresis of acidophilus milk gel such as fermented milk and yogurt and increasing the hardness.Whey solution ...
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JP2024509361A |
The present invention relates to an improved method of producing BLG compositions by crystallization of β-lactoglobulin (BLG). The invention utilizes at least two different BLG-containing protein feeds that are mixed to form a supersatu...
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JP7431181B2 |
The present invention relates to a new method of producing edible alpha-lactalbumin-enriched protein compositions based on removal of beta-lactoglobulin (BLG) from a whey protein containing feed by selective crystallisation of non-aggreg...
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JP7417483B2 |
The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of t...
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JP2023554279A |
A method for producing an immunoglobulin-enriched whey protein concentrate (SPC) comprising microfiltration (MF) of a feed stream containing mature bovine skim milk diluted with water to a water/milk volume ratio of 0.5 to 1.5. Microfilt...
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